Curing Chemistry Guide
Prague Powder #1 vs. #2: The Definitive Curing Guide
Using the wrong curing salt can cause botulism poisoning or excessive chemical toxicity. Here is the chemical and culinary difference between Prague Powder #1 and Prague Powder #2.
| Attribute | Prague Powder #1 (InstaCure #1) | Prague Powder #2 (InstaCure #2) |
|---|---|---|
| Chemical Formula | 6.25% Sodium Nitrite + 93.75% Table Salt | 6.25% Sodium Nitrite + 4.0% Sodium Nitrate + 89.75% Salt |
| Color Dye | Dyed pink (to avoid confusing with table salt) | Dyed pink (same shade of pink) |
| Application | Short cures (Cooked, smoked, or refrigerated) | Long cures (Air-dried charcuterie > 30 days) |
| Common Cuts | Bacon, Canadian Bacon, Hams, Jerky, Corned Beef | Prosciutto, Salami, Bresaola, Coppa, Pancetta Arrotolata |
| Dosage (Standard EQ) | 0.25% of meat weight (2.5g per 1kg) | 0.25% of meat weight (2.5g per 1kg) |
Can You Use Prague Powder #2 for Bacon?
No. You must never use Prague Powder #2 for standard bacon.
Prague Powder #2 contains sodium nitrate (NaNO3). Sodium nitrate requires weeks of microbial action from micrococci bacteria to break down into sodium nitrite. If you fry bacon cured with Cure #2 at high temperatures in a skillet, the unreacted sodium nitrates break down into nitrosamines, which are documented carcinogenic compounds. Only use Cure #1 for meats intended for high-heat frying.